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British Classic Kidney Beans Crumble
A classic British kidney bean crumble with swede, carrots and brussels sprouts, finished with thyme and HP sauce, served over shortcrust pastry.
Ingredients
Instructions
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 6 minutes.
Add the swede, carrots and brussels sprouts, cooking until softened, about 4 minutes.
Stir in the thyme and HP sauce for 2 minutes.
Prepare the shortcrust pastry separately according to package directions.
Let the beans simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the shortcrust pastry, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
